Chocolate Block

Chocolate Block

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Item #: 207591
Availability: Usually ships in 2-3 business days
$12.95
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To trace the history of cocoa and chocolate is to embark on a journey, a wonderful excursion through time and space. Few foods have such a rich social and economic history, one that extends from ancient times to modern manufacturing techniques. Cacao trees that produced the beans – ultimately made into chocolate – first grew in tropical regions of the Americas, originating among the Amerindian cultures of Central and South America. Cocoa and chocolate sold in early 17th and 18th century North America were not in the form of candy bars. Chocolate at that time was prepared as a beverage to be drunk at meal times, sometimes for breakfast, other times for afternoon dinner or evening supper.

Our Chocolate Block allows you to enjoy the authentic taste of American Heritage Chocolate in your favorite recipes. Whether you chop, shave, chunk, or melt it, cooking and baking with American Heritage Chocolate is sure to make any recipe truly delicious and unique.

Handcrafted authentic colonial recipe.
Chocolate Mousse

Serving Size: Eight 6 oz. (180 ml) servings

INGREDIENTS

2 cups (500 ml) heavy cream (chill one cup for whipping)
4 large egg yolks
4 Tbsp. (60 ml) sugar, plus one teaspoon (5 ml)
1/8 Tsp. (pinch) salt
1/4 Tsp. (1 ml) nutmeg, grated
1 Tsp. (5 ml) vanilla
227 g HERITAGE™ Chocolate Block, chopped

DIRECTIONS

Melt chocolate in a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Heat 1 cup (250 ml) cream in a 1-quart (1 L) heavy saucepan until small bubbles form along the rim of the saucepan. Whisk together yolks, sugar, and salt in a metal bowl until combined well. Add one fourth cup (60 ml) hot cream in a slow stream, whisking to incorporate, and then add remaining hot cream.

Transfer mixture back to the saucepan and cook over moderately low heat, stirring constantly, until mixture coats the back of a spoon [when drawing a finger across the spoon you can see a line]. Do not let boil. Remove from heat and add vanilla and nutmeg. Whisk custard into chocolate until smooth. Cool to room temperature. Beat remaining 1 cup (250 ml) cream and one teaspoon (5 ml) sugar in a bowl with an electric mixer until it just holds stiff peaks.

Fold one fourth of cream (60 ml) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon mousse into eight 6 oz. (180 ml) dessert glasses and chill, covered, at least 6 hours or overnight. Garnish with berries, if desired.

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Gift Wrap Information
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We will wrap your gift in our silver gift paper, trimmed with a red ribbon and bow, and include a hand written gift message. The charge is $6.95 per item.

Each item will be wrapped and charged individually. You cannot elect to have multiple quantities wrapped together when ordering through our website. If you wish to do so, please call us at 1-800-243-1743 to place your order.

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